The recipe
for your table
Put the bottle of Salmari in the freezer for at least four hours—preferably permanently.
Chill the shot glasses for twenty minutes too, so they frost over when you pour.
Pour the ice-cold Salmari to just below the rim and serve immediately.
For the long drink: fill a tumbler with ice, pour the Salmari over it, and top up with cola.
The story
Dropshots are a distinctly Dutch phenomenon—fitting for the country that eats more liquorice per capita than anywhere else in the world. Salmari, created in Groningen, takes things a step further than the sweet dropshots that already existed: it contains real salmiak, making the shot salty and sharp rather than merely sweet. That makes it a cultural dividing line: foreign guests usually stare at you open-mouthed after their first sip. In the Netherlands, the brand grew into a permanent fixture in freezers, from student houses to pubs.
The right glass
A dropshot calls for a small, thick-walled shot glass holding 3.5 to 6 cl. The thick walls serve a purpose here: the glass comes from the fridge or freezer and needs to retain that chill as it’s passed around. Choose a sturdy model—shot glasses often knock against one another and the bar throughout the evening. Opt for clear glass: Salmari’s almost-black color is half the effect when you serve it. For the cola version, use a regular tumbler holding 25 to 35 cl.
Mammoet Budgetline Boston Shot Liqueur Glass 3.5 cl (6 pieces)
Arcoroc Islande Shot Glass 6.5 Cl (12 pieces)
Enough for a full table — € 26.90 together.
Variations & twists
Salmari and cola is the best-known mix, but sparkling water and a slice of lime make a surprisingly refreshing salty drink. A spoonful of Salmari over vanilla ice cream works on the same principle as an affogato: cold, sweet, and salty all at once. Also spotted: as a bottom layer in an Espresso Martini, where salt and coffee complement each other beautifully. Find more inspiration in all cocktail recipes.
Serving tip
Keep the bottle in the freezer permanently. At –18 °C, Salmari becomes syrupy, and that thick texture is precisely what makes it drinkable — at room temperature, the salty flavor becomes overpowering. Only pour once everyone is ready: a shot glass left on the table for a minute has already lost its chill. Serve it with licorice candies; that’s less of a joke than it sounds.
Frequently asked questions
Which glass do you use for Salmari?
A thick-walled shot glass holding 3.5 to 6 cl. View our shot glasses; for the cola version, see the tumbler glasses.
Does Salmari really need to go in the freezer?
Yes. It’s the only thing that really matters. When cold, the liqueur is syrupy and balanced; at room temperature, it becomes sticky and far too salty.
Doesn’t the bottle freeze?
No, not because of the alcohol content. It does become noticeably thicker — that’s exactly how it should be.
What can you mix Salmari with?
Cola is the classic. Anything sweet and fizzy works too: blackcurrant, cherry cola, or ginger beer. Avoid citrus, which clashes with the salmiak.
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